Cilantro~nised Zeppole

 Zeppole/

Cilantro~nised Banana Zeppole

A Zeppola (plural Zeppole), also called Sfinge in Rome is a pastry typical of Italian cuisine.

Commonly light, deep-fried dough balls, these doughnuts or fritters are usually topped with powdered sugar and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. Their consistency ranges from light and puffy, to bread or pasta-like.

Zeppoli are traditionally consumed on Saint Joseph’s Day. In Rome, Naples and Sicily, these little pastries are sold on many streets and are offered as gifts on this day.

Cilantro~nised Zeppole with Banana is an India Inspired, Italian Dessert very similar to Appam OR Paniyaram ~ a deep-fried dough balls with banana, rice flour or maida and sugar. This is Giada`s Apple Zeppole recipe on Food Network with a little variation of Banana to give an Indian Twist.

Ingredients:

1. ½ of a Banana peeled and mashed (about 1/2 cup)
2. ¼ cup sugar
3. 1 stick butter
4. ¼ teaspoon salt
5. ½ cup water
6. 1 cup flour
7. 2 eggs
8. 2 tablespoons powdered sugar
9. Oil for frying
   

Procedure:

1. In a medium sauce pan combine the butter, salt, sugar and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pa n to medium heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
2. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time. Beat until smooth.
3. Add the mashed banana and stir to combine.
4. Heat enough oil into a kadai/ pan. Using a small ice-cream scooper or small spoon, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, approximately 4 minutes. Fry the zeppole in batches and drain on paper towels. 
5. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve.

Serve with whipped cream . This recipe serves four.